When you double a recipe, you don’t always want to double the aromatics and spices.

Searing is done for flavor, color, texture, and appearance. It does NOT seal in juices, it actually dries food out a bit.

Team 1 (my team) prepared:

Tarragon Chicken

Whipped Sweet Potatoes

Roasted Herbed Root Vegetables

Tarragon ChickenWhipped Sweet PotatoesRoasted Herbed Root Vegetables

Team 2 prepared:

Ossobuco Milanaise

Saffron Risotto

Braised Swiss Chard

Ossobuco MilanaiseSaffron RisottoBraised Swiss Chard

Team 3 prepared:

Poached Red Snapper Veracruz

Aromatic Rice

Drunken Beans

Poached Red Snapper VeracruzAromatic RiceDrunken Beans

Yet another day of amazing food. It’s difficult to convey how much fun, and work, all of this was. And I don’t think the pictures do it justice either. By the end of Day 4 we had learned so much. And Day 5 was to be our most interesting day. Each team receives a market basket of food. We have to prepare a first course (appetizer, etc) and an entree. We must use some of each item in our basket. So, of course, we had a lot of homework on Thursday night!